High-Fiber Cheese Soft European Bread
Starter High-gluten flour 50g Water 60g Yeast 1/4 tsp Main Dough High-gluten flour 175g Whole wheat flour 70g Rye flour 25g Brown sugar 35g Cocoa powder 5g Honey 15g Salt 3g Yeast 2.5g Water 167g Olive oil 12g Filling Cream cheese 150g Pineapple 120g Sugar 15g Toppings Pumpkin seeds, sunflower seeds (as needed) Black and white sesame seeds (as needed)
Ingredients
Steps
Cut the pineapple into small cubes, add sugar, place in a small pot, and heat over low heat until the fruit becomes translucent and the syrup is reduced.
Mix the starter ingredients, stir with a spatula until combined, cover with plastic wrap, and let it ferment at room temperature for half an hour. Then transfer to the refrigerator for cold fermentation for 15-17 hours.
The fermented starter should appear like a honeycomb.
Add all the main dough ingredients to the starter and knead into a smooth dough. Keep kneading until you can pull out a firm and transparent thin film.
Shape the kneaded dough into a smooth ball, cover it with plastic wrap, and let it proof at room temperature.
Let it rise until it doubles in size.
Deflate the dough and divide it into two equal portions.
Shape into balls, cover with plastic wrap, and let rest for 15-20 minutes.
Roll the relaxed dough into a long oval shape. Flip it over, keeping the smooth side out. Spread an even layer of cream cheese and sprinkle with sugar-glazed pineapple cubes.
Roll it up from top to bottom and pinch the seam tightly to seal.
Mix pumpkin seeds, sunflower seeds, and black & white sesame seeds. Lightly spray water on the surface of the dough and roll it over the mixed seeds for a coating.
Place on a baking tray.
Let the dough rise in a warm place until it doubles in size.
Preheat the oven to 200°C. Place the dough in the preheated oven (center rack) and bake at 190°C for 22 minutes.
Transfer to a cooling rack to cool.
Enjoy!